Chipa Asador, also known as Chipa Kavuré or Chipa Caburé, is a traditional food in Paraguayan cuisine. It is a type of cheese bread made with yuca starch.
It has an elongated and hollow shape because it is cooked on a wooden stick, often a broomstick, which is placed directly over a fire pit; hence part of its name.
Chipa Kavuré is one of the many varieties of chipa found in Paraguay. This version is made primarily with yuca starch and fat. Its consistency is a bit denser, which allows it to adhere well to the stick during cooking.
How to Make Chipa Asador
Note: The full instructions are provided in the recipe card below.
- Combine yuca starch, salt, anise, and baking powder.
- Form a well, add butter and eggs, and mix until creamy.
- Incorporate dry ingredients until coarse crumbs form.
- Mix in cheese.
- Add buttermilk until kneadable.
- Knead dough until smooth.
- Rest dough for 15-20 minutes.
- Wrap dough around a stick.
- Cook over hot coal until golden, about 15 minutes.
Camila's Tips and Advice
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If not using a sterilized wooden broom handle, choose sticks that are long enough that you can hold them at a comfortable distance from the fire. Around 24 -30 inches long and 1 inch (2.54 cm) in diameter. If possible, use freshly cut greenwood because it’s moist and won’t burn so quickly. Strip the bark using a sharp knife, pointed away from you. As the wood comes into contact with food, it’s a good idea to choose a stick from a non-poisonous tree species. Try fruit woods, such as Apple, Orange, Pear, or Plum.
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Make sure to place the stick in the flame for a bit to sterilize it, wrap it up tightly with heavy-duty aluminum foil, and spray the surface of the foil with cooking spray or oil or butter to prevent the Chipa Asador from sticking (if you use aluminum foil and don't spray it with cooking spray, there's a very good chance the Chipa Asador is going to stick to the tinfoil).
See More Chipa Recipes
📖 Recipe
Easy Chipa Asador (Chipa kavuré)
Ingredients
- 1 kg Yuca Starch
- 300 g butter or lard , room temperature
- 6 large eggs , room temperature
- 20 g anise seeds
- 500 g Queso Panela, crumble into small pieces
- 3 teaspoons kosher salt
- 100 ml Whole Milk or buttermilk
Instructions
- In a large mixing bowl, combine yuca starch, salt, anise, and baking powder. On a clean work surface, pour out the yuca starch mixture and form a well in the center.
- Add the softened butter and eggs into the well, then cream them with your fingers. You want to make that as much a homogeneous mixture as you can without bringing too much of the tapioca mixture into the fold just yet.
- Once you get it together, start adding the dry ingredients to the wet mixture and mix until a coarse crumb forms. The crumb should be loose but should hold together when pressed.
- Add the cheese and mix until they are evenly distributed.
- Slowly add buttermilk, just enough to make the dough easy to knead but not too firm. Knead by hand until the dough is compact and moist. Note: You may not need to use all the buttermilk; if the dough becomes too soft, add a little more tapioca starch.
- Knead the dough by using the heel of your hand to push it away, then gather it back using a bench scraper. Continue until the dough is homogeneous and no longer sticks to the work surface and your hands, for about 4-5 minutes. The dough should have a smooth, playdough-like consistency when done.
- Cover the dough with a clean kitchen towel and let it rest for 15-30 minutes.
- Grab a generous amount of dough and wrap it around a sanitized hardwood broom handle about 1 inch (2.5 cm) thick, covering approximately 10 inches (25 cm) in length.
- Cook over the hot embers, turning occasionally to prevent burning, until golden brown, about 15 minutes.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.